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Rabbit meat roulade

Ingredients

FOR THE ROULADE
  • ~1kg boneless rabbit meat (rabbit belly and small pieces)
  • Pinch of salt
  • Ground black pepper
  • Fresh thyme
  • 200g briefly cooked carrots
  • 2 eggs
  • 4 teaspoons fried onions
  • 120ml cream
  • 120g Serrano ham
  • 4 tablespoons olive oil

 

FOR THE PEA PUREE
  • 400g green peas
  • Pinch of salt
  • Ground black pepper
  • Handful of mint leaves
  • Butter
    1.  

 

FOR THE FRIED PEAS
  • 200g green peas
  • Olive oil
  • Salt
  • Ground black pepper
  • Pea shoots
    1.  

 

FOR THE BAKED POTATO
  • 120g boiled potato
  • 120g kataifi dough
  • 1 tablespoon flour
  • 300ml vegetable oil
  • Salt
  • Water

 

Servings:4Level: advance

1. Season the rabbit belly with fresh thyme leaves, salt and pepper. Set aside to marinate for 5-6 hours. Grind the small rabbit meat pieces and fried onions, then mix well with beaten egg, cream, salt and pepper. Spread the rabbit belly on a foil sheet. Apply mince thinly, add the carrot strips and apply more mince on top. Roll the meat into a cylinder. Cook for 30-40 minutes. Then unwrap the meat from a foil sheet and wrap with Serrano ham. Bake in an oven at 1800 C for 8 minutes.

2. Make the pea puree. Cook the peas for 10 minutes. Blanch the mint leaves. Grind the cooked peas along with mint leaves to a fine puree. Season with salt, pepper and butter.

3. Make the fried peas. Fry the peas in the olive oil. Season with salt and pepper.

4. Cut the boiled potato into your desired size. Pour a splash of water over the flour and salt mixture to get a batter similar to a pancake batter. Dip the potato into the batter and wrap it with the kataifi dough. Fry the potato in the hot oil for around 2 minutes until golden brown.

5. Place the rabbit meat, pea puree, fried peas and potatoes on a plate. Decorate with the pea shoots.

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Rabbit meat roulade